FRENCH STYLE BOUILLABAISSE FOR CHRISTMAS SUPPER ENJOY DAN:

   FRENCH STYLE BOUILLABAISSE FOR CHRISTMAS SUPPER by CHEF DAN:

Servers 10-12

INGREDIENTS:

4 cloves garlic, chopped

2 tablespoon olive oil

1 onion, finely chopped

1/2-tablespoon celery salt

2 teaspoon fresh parsley

1 spring fennel leaf

1 spring fresh thyme

2 bay leaves

1 tablespoon saffron

1 pinch EACH red pepper flakes and cayenne pepper

1 cup white wine

1 (15.5 Oz) can crushed tomatoes

3 cup fish stock, or clam juice

4-pound sea bass or other white fish

3/4-pound Penn Cove Mussels

3/4-pound clams, cleaned

3/4-pound shrimp, peeled and deveined

4-pound sea bass

Salt and pepper to taste

DIRECTIONS:

1.    In a stock pot, add olive oil over medium-high heat and when sizzling.

2.    Add onion, and next 8 ingredients cook until the vegetables are soft and translucent about 7-8 minutes.

3.    Season with salt and pepper.

4.    Add wine to the vegetables and sauté for 2 minutes.

5.    Add crushed tomatoes and fish stock to the mixture and bring to a boil.

6.    Boil for about 8 minutes.

7.    Once all liquids have incorporated into the mixture.

8.    Add seafood; cover pot; reduce heat and simmer for about 10-12 minutes.

9.    The fish should opaque and tender, the shellfish have opened, and the shrimp are firm.

ENJOY DAN:                                                   BE HEALTHY EAT FISH AND SHELLFISH!!